Estrategias microbianas en fermentación de cacao para la mitigación de cadmio

Chocolate consumption at national and international level has a very high rate. To be exported must comply with Regulation 488/2014 of the European Union. The main goal of this research was to determine whether with Rhizobium japonicum application in fermentation there is a reduction of cadmium in c...

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Bibliografiska uppgifter

Huvudupphov:	Vásquez-Cortez, Luis Humberto, Pinargote-Mendoza, Edgar Rodolfo, Díaz-Campozano, Edison Geovanny, Goyes-Cabezas, Miguel Ángel, Soledispa-Lucas, Fausto Freddy, Rodríguez-Cevallos, Sanyi Lorena
Materialtyp:	Online
Språk:	spanska
Utgiven:	Editorial Grupo AEA 2026
Ämnen:	rhizobium japonicum cacao cadmio sensorial concentraciones tratamientos thema EDItEUR::R Earth Sciences, Geography, Environment, Planning
Länkar:	https://directory.doabooks.org/handle/20.500.12854/174389
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